Recipe Method

For the paste -

Put the all of the fresh coriander stalks and half of the coriander leaves, Thai basil, garlic, green chillies, ginger, lime zest, spring onions, lemon grass, ground coriander, pepper, olive oil into a food processor and blitz for a minute or so until smooth.

For the curry -

Slice the chicken breasts into thin slices. Add these to a hot pan with the groundnut oil and fry for a couple of minutes until sealed. Turn the heat down to medium and add the curry paste, stirring it in well. Fry off the curry paste with the chicken for 2-3 minutes, then add the coconut milk, water and mix in. Add the lime leaves and the fish sauce, then the red chillies (whole). Add the palm sugar/brown sugar. Simmer for around 10 minutes until the chicken is cooked through. Check the seasoning and add more salt if required.

Serve with Thai rice and garnish with the rest of the fresh coriander leaves.

Review 5.0 / 5 from (2) reviews

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Reviews and Comments

Dave28/04/2013

Made this with the left overs from Sarah's sublime trout dish, and this rocked too...

karen196822/02/2013

wow, I loved this. I made your trout with the left over coriander, etc the next evening, it was fab too !